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Cinnamon Roll Pumpkin Bread

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This easy cinnamon roll pumpkin bread combines the gooey, spiced swirl of a cinnamon roll with the moist, tender crumb of classic pumpkin bread. Topped with a sweet vanilla glaze, it’s the ultimate fall breakfast treat or cozy snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup canned pumpkin puree (not pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (or melted coconut oil or light olive oil)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • For the Cinnamon Swirl:
  • 1/3 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • For the Vanilla Glaze:
  • 1/2 cup powdered sugar, sifted
  • 1–2 tablespoons milk (dairy or non-dairy)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, letting the paper hang over the sides for easy lifting.
  2. In a small bowl, mix together 1/3 cup brown sugar, 1 tablespoon cinnamon, and 2 tablespoons melted butter for the cinnamon swirl. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, beat pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
  5. Add dry ingredients to wet ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Pour half the batter into the prepared pan. Sprinkle half the cinnamon swirl mixture over the top. Add the remaining batter, then the rest of the swirl. Use a butter knife to gently swirl the cinnamon mixture into the batter.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean. If browning too quickly, tent with foil after 45 minutes. Start checking at 50 minutes.
  8. Let bread cool in the pan for 10-15 minutes, then lift out using parchment and cool completely on a wire rack.
  9. For the glaze, whisk powdered sugar, milk, and vanilla until smooth and pourable. Add more milk if needed.
  10. Drizzle glaze over cooled bread. Let set for a few minutes before slicing. Serve warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk. Do not overmix the batter for a tender crumb. Let bread cool before glazing for best results. Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: cinnamon roll pumpkin bread, pumpkin bread, fall breakfast, quick bread, cinnamon swirl, easy pumpkin bread, glazed pumpkin bread, autumn baking, brunch, sweet bread

Find it online: https://chrisfeasts.com/cinnamon-roll-pumpkin-bread-recipe-easy-fall-breakfast-treat/